I love summertime's bounty of fresh produce! I created this recipe while visiting family in the Midwest, where you can actually find a variety of tomatoes this time of year. In the Pacific Northwest the tomatoes are not in abundance until August.

We just got back from visiting family in the midwest. This recipe is one my mom likes to make often, though I have put my own twist to it. She asked me to make it one evening for dinner, but we were out of sliced almonds, which she toasts on the stove with a little bit of honey and sprinkles over the salad.

Cool down this summer with these refreshing, homemade watermelon popsicles—naturally sweet, colorful, and packed with whole fruit! These beautiful treats are made with pureed watermelon and layered with a vibrant mix of blueberries, strawberries, kiwi, peaches, and cherries. No added sugar, no juice concentrates—just real, ripe fruit in its most nourishing form. Each bite delivers juicy summer flavor and a wide range of antioxidants, hydration, and fiber—a perfect way to sneak in more phytonutrients on a hot day.

have something beautiful and delicious for you—just in time for your 4th of July celebrations. This no-bake raw berry tart is not only stunning to look at, but also packed with nutrient-dense ingredients that deeply nourish your body while satisfying your sweet tooth. Tarts might look complicated, but once you try making this one, you’ll see how simple it really is. No oven required. Just a tart pan, a food processor, and your favorite summer berries.

Try making these healthy, vegan, gluten-free cookies on a rainy afternoon with your children. They will surely brighten your day! Recipes made with freshly ground buckwheat flour (from raw groats) do not require the addition of xanthan gum in order to hold together without crumbling.

Okay, this smoothie doesn't look too green now does it? Berries and greens blended up equal brown. Although the color may not look too appetizing, the flavor is amazing! My 4-year old twin boys drink it with a straw. They now race to see who is done first.

I like to roast a whole, organic chicken about once per week for family meals. In the wintertime I will serve it with sautéed winter greens, such as kale and collards, a few spoonfuls of raw sauerkraut or cultured vegetables, and roasted root vegetables. In the springtime, I like to serve it with a light quinoa radish salad with fresh parsley, lemon, and chopped sorrel or napa cabbage. The next day I pull the meat off the bone and use it to make chicken salad, chicken pot pie, or toss it into soup.

You’ll love this simple, gluten-free flatbread recipe so much it will likely become a staple in your home! It is made entirely from soaked gluten-free whole grains....no flours! The grains are soaked overnight, which increases their digestibility and nutritional profile, blended, and then POURED onto hot baking stones or cast iron skillets. No more wrestling with sticky dough or batter! This recipe makes two flatbreads.

Today we have another guest post from a fellow blogger and friend, Hallie Klecker, who has created an amazingly simple and nutritious "cheesecake" recipe for a mini muffin pan.

A few weeks ago, the night before Valentine's Day, my daughters asked me to make cupcakes and frosting to give out to their friends at school. I had an idea to make a healthy frosting using almond butter and coconut oil. Thinking that I needed to chill the frosting for a while before spreading it onto the cupcakes, I made it first.